| ▲ | ggm 11 hours ago | ||||||||||||||||
> The researchers also had to carefully warm up the mixture for several hours before slowly cooling it back down to make sure it was the right consistency. Always got to let the nano-gluten relax. I hope they used phosphor bronze extruding electrostatic fields. The sauce needs the rough edges to coat. | |||||||||||||||||
| ▲ | ackbar03 10 hours ago | parent [-] | ||||||||||||||||
Did the Italians greenlight this? | |||||||||||||||||
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